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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist cookies filled with a creamy pumpkin-flavored filling, perfect for cozy fall afternoons. The cookies are made with pumpkin puree, spices, and a touch of molasses-like richness, while the filling is smooth and luscious. Their tender texture and warm spices make them a delightful seasonal treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup canned pumpkin puree plain, not spiced
  • 1 large egg
  • 1 1/2 cups powdered sugar for filling
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • electric mixer or whisk
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Gather your ingredients and prepare to mix.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates your dry mixture.
  3. In another bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light, fluffy, and fragrant—about 2-3 minutes.
  4. Add the pumpkin puree and egg to the butter mixture, beating until well incorporated and smooth.
  5. Gradually add the dry ingredients to the wet, mixing on low speed or folding until just combined. The dough will be thick and slightly sticky.
  6. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean. The cookies will feel firm but slightly soft when pressed.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. The cookies should be tender and moist, with a slight bounce when pressed.
  9. While the cookies cool, prepare the filling by beating the softened cream cheese, powdered sugar, and vanilla together until smooth and creamy, about 2 minutes.
  10. Once the cookies are fully cooled, spread a generous dollop of the pumpkin cream filling onto the flat side of one cookie and top with another to form a sandwich. Repeat with remaining cookies.
  11. Serve your pumpkin whoopie pies immediately or refrigerate them for an hour to set the filling. Enjoy these soft, moist, and warmly spiced treats!

Notes

For an extra touch, drizzle melted dark chocolate over the assembled pies or dust with a little cinnamon before serving.